Leftover flour loaf (65% whole grain) turned out to be one of my best!

I had intended to make a loaf with 60/40 white and whole wheat flour but ended up running out of each so filled the rest with spelt. Have never made a loaf with such a wild crumb with that much whole grain!

Recipe:

140ish Canadian all purpose
130ish whole wheat flour
130ish whole spelt flour
330 water (82.5%)
50 starter (12.5%)
8 salt (2%)

Autolyze 1 hour, mix in starter and salt, 5x stretch and folds spread over 3ish hours, BF about 6.5 hours to 40ish% increase, preshape, bench rest 20 mins, shape, cold proof 20 hours, bake in Dutch oven at 450 covered 25 minutes uncovered 25 minutes